Yield: 4 to 6 servings
1 pound fettuccine, preferably whole grain
1 tablespoon peanut oil or GMO-free vegetable oil
2 heads broccoli, cut into florets (about 5 cups)
2 organic bell peppers (preferably red and yellow), cut into short strips
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 can (14 ounces) regular or reduced-fat coconut milk
2 tablespoons Thai red curry base
1 tablespoon brown sugar
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro or basil
Cook the fettuccine in a large pot of boiling salted water until just tender yet slightly firm in the center, about 8 minutes.
Meanwhile, heat the oil in a wok or large, deep skillet over medium-high heat. When hot, add the broccoli and stir-fry for 10 seconds. Add a tablespoon or two of the pasta water, cover, and steam until the broccoli is just bright green and barely tender, 1 to 2 minutes. Add the peppers and stir-fry for 1 minute. Add the ginger and garlic and stir-fry for 1 minute more. Remove to a bowl and cover to keep warm.
Add the coconut milk, curry base, and brown sugar to the pan and return to medium-high heat. Bring to a boil, whisking until thoroughly mixed. Reduce the heat to medium and simmer for 5 minutes.
Drain the pasta and put in a large bowl or return to the pasta pot. Mix in a few tablespoons of the curry sauce just to moisten the pasta. Stir the vegetables into the remaining sauce.